| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | G401B2 | Process Applications | Compulsory | 4 | 7 | 6 |
|
| Level of Course Unit |
| First Cycle |
| Objectives of the Course |
| The purpose of this course; students during the production of products covered in dairy technology and biotechnology courses to inform about the laboratory analyses used to determine quality characteristics. |
| Name of Lecturer(s) |
| Dr. Öğr. Üyesi Halil İbrahim AKGÜL |
| Learning Outcomes |
| 1 | Informing about analysis and manufacturing of pickles, olive and vinegar | | 2 | Informing about analysis and manufacturing of boza; Informing about organoleptic properties of milk, dry matter and ash analysis of milk | | 3 | Informing about analysis methods of milk fat of drinking milk Informing about analysis methods of acidity of drinking milk | | 4 | Informing about determination of specific gravity of milk | | 5 | Informing about determination of inhibitory and preservative substance of milk | | 6 | Informing about Methylene Blue, Resazurin Tests, Mastitis test and Microbiological Quality in milk |
|
| Mode of Delivery |
| Normal Education |
| Prerequisites and co-requisities |
| None |
| Recommended Optional Programme Components |
| None |
| Course Contents |
| Vinegar production from different materials and to understand the basic aspect of different kind of food analysis methods. |
| Weekly Detailed Course Contents |
|
| 1 | Vinegar production from different materials (dried grapes, apples, spirit) | | | | 2 | Analysis of vinegar | | | | 3 | Production of boza | | | | 4 | Analysis of boza | | | | 5 | Production and analysis of Sauerkraut and mixed pickle | | | | 6 | Production of Sele and birened black olive | | | | 7 | Physical and chemical analysis of table olves | | | | 8 | Midterm exam | | | | 9 | Determination of Fat in Milk | | | | 10 | Determination of Lactose in Milk | | | | 11 | Determination of Specific Gravity in Milk | | | | 12 | Methods of Determination of Acidity in Milk | | | | 13 | Determination of Dry Matter and Ash Analysis of the Protective Substance, Methylene Blue and Resazurin Test Searching for Inhibitory Substances in Milk | | | | 14 | Determination of Dry Matter and Ash Analysis of the Protective Substance, Methylene Blue and Resazurin Test Searching for Inhibitory Substances in Milk | | | | 15 | Determination of Dry Matter and Ash Analysis of the Protective Substance, Methylene Blue and Resazurin Test Searching for Inhibitory Substances in Milk | | |
|
| Recommended or Required Reading |
| Süt Teknolojisi (Prof. Dr. Ekrem KURDAL, Yrd. Doç. Dr. Tülay ÖZCAN, Dr. Lütfiye YILMAZ) Aktan N., Kalkan H. 1998. Sirke Teknolojisi. Ege Üniv. Basımevi, İzmir, 82s. Aktan N., Yücel U., Kalkan H. 1998. Turşu Teknolojisi. E.Ü. Ege Meslek Yüksekokulu Yayınları No: 23, İzmir, 138s. Aktan N., Kalkan H. 1999. Sofralık Zeytin Teknolojisi. Ege Üniv. Basımevi, İzmir, 122s. Arda M. 1994. Biyoteknoloji. Kükem Derneği Bilimsel Yayınlar No: 2, Ankara, 364s. Türker İ. 1975. Asit Fermentasyonları (Sirke, Turşu, Sofralık Zeytin ve Boza Teknolojileri). A.Ü.Zir.Fak. Yayınları: 577, Ders Kitabı:194, A.Ü. Basımevi, Ankara, 182s. |
| Planned Learning Activities and Teaching Methods |
|
| Assessment Methods and Criteria | |
| Midterm Examination | 1 | 100 | | SUM | 100 | |
| Final Examination | 1 | 100 | | SUM | 100 | | Term (or Year) Learning Activities | 40 | | End Of Term (or Year) Learning Activities | 60 | | SUM | 100 |
| | Language of Instruction | | Turkish | | Work Placement(s) | | None |
|
| Workload Calculation |
|
| Midterm Examination | 1 | 1 | 1 |
| Final Examination | 1 | 2 | 2 |
| Attending Lectures | 14 | 2 | 28 |
| Practice | 14 | 2 | 28 |
| Discussion | 14 | 1 | 14 |
| Question-Answer | 14 | 1 | 14 |
| Experiment | 14 | 2 | 28 |
| Individual Study for Mid term Examination | 1 | 20 | 20 |
| Individual Study for Final Examination | 1 | 30 | 30 |
|
| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | 4 | 4 | 4 | 4 | 4 | 4 | | LO2 | 5 | 5 | 3 | 4 | 4 | 4 | | LO3 | 5 | 5 | 4 | 4 | 4 | 5 | | LO4 | 4 | 4 | 4 | 3 | 4 | 5 | | LO5 | 4 | 4 | 4 | 4 | 4 | 4 | | LO6 | 4 | 5 | 4 | 4 | 5 | 4 |
|
| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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